Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis
Zouheir Alsafra, Lotta Kuuliala, Georges Scholl, Claude Saegerman, Gauthier Eppe, Bruno De Meulenaer
Topics & Concepts
ChemistryMaillard reactionRoastingFuranAcrylamideSugarAsparagineAmino acidFood sciencePartial least squares regressionOrganic chemistryBiochemistryCopolymerMathematicsPhysical chemistryPolymerStatisticsPotato Plant ResearchCoffee research and impacts